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Vegetarian White Chili

This Vegetarian White Chili is made with vegan cream cheese, super easy to make and seriously delicious. Also entirely plant based and gluten free.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

You guys know that I’m a chili lover. There is absolutely no question about this.

One pot recipes are always a hit: hassle free, easy to make and absolutely delicious when all the flavors combine.

Making a vegan chili is both simpel and exciting. Meat components are often replaced bit a variety of beans and sometimes more vegetables.

It’s amazing what one can do. Take a look at my Vegetarian Cincinnati Chili or the Lentil Three Bean Chili, for inspiration.

Today, I’m bringing you another stunning version of a chili: a Vegetarian White Chili.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

What is white chili?

A white chili is a classic chili made with white beans, chicken, cheese, and cream. Often you can also find sour cream on the ingredient list as well.

Obviously this combination is not vegan or diary free. Before vegan days, white chili was one of my favorites. Pretty easy to make and full of flavor.

You can imagine that I often used prepacked mixes. Just open a package and the flavor “magic” will happen.

Easily done, you only need a bunch of ingredients and you can do it. All was well explained, it was a dumb easy method.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

Well, of course, that’s way in the past. Now, I made a vegan version of white chili and it turned out so delicious.

I never expected that you can veganize this classic dish in such a way.

I made it for some friends and even the pickiest meat lovers finished the bowl in no time.

Try it for yourself, serve to friends, loved one or family. It’s hearty, creamy, flavorful, wonderfully satisfying, stuff that you would eat almost every day, packed with incredible flavors, protein rich and so easy to make.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

How to make a vegetarian white chili?

Easy as always you can make it in one pot, let’s do this, now! First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.

Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños.

Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.

Divide onto plates and enjoy. This chili makes one delicious lunch or dinner. Also it’s great for quick weeknight dinners.

I find it’s absolutely delicious for itself but you can serve it with bread, over pasta, rice or with some tortilla chips. The possibilities are endless.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

How to make white chili seasoning?

As you can see I created my own homemade seasoning for this vegetarian white chili.

I mentioned before I used prepacked mixes before vegan days. In my opinion, you can’t compare this to homemade, you know precisely what is inside, no preservatives as well.

I tried the mix several times until it was just right for me as it should be. If you like it a bit milder or more spicier adjust to your own liking.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

If you give this a try, tag me with your creations on Instagram or Facebook. I can’t wait to see them all. Cheers, Florian.

Vegetarian White Chili | #vegan #glutenfree #contentednesscooking

Vegetarian White Chili

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Vegetarian White Chili is made with vegan cream cheese, super easy to make and seriously delicious. Also entirely plant based and gluten free.

Ingredients

  • 2 cups vegetable broth
  • 4 cloves garlic, peeled and minced
  • 2 15 oz white beans, drained
  • 1 7 oz can jalapeño slices, drained
  • 8 oz vegan cream cheese
  • white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
  • salt, pepper to taste
  • Optional add ons
  • 1 cup chopped bell pepper
  • 3/4 cup chopped white onion
  • 1 cup corn cooked and peeled

Instructions

  1. First heat a bit of oil - or vegetable broth for doing this oil-free - in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.
  2. Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.
  3. Divide onto plates and enjoy.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 461Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1011mgCarbohydrates: 58gFiber: 13gSugar: 3gProtein: 19g

 

Lina

Sunday 29th of August 2021

Hi! I’m a goober! When I read the recipe the first time it sounded so good but I thought it was made with dried beans and they’re soaking as I write this! Any suggestions on how I should cook the beans? Thanks, Lina

Florian

Monday 30th of August 2021

Hi Lina! Cook and soak your beans according the package directions. Add them like you do with the canned beans in my recipe directions. Hope that helps.

Sara

Monday 18th of January 2021

I want to make this for meal prep for the week. If I make it tonight, will it last in the fridge for the next five days? I'd love to just bring some to work each day and heat it up there!

Florian

Monday 18th of January 2021

Hi Sara! It will stay fresh for around 4 days best. Hope that helps.

Brenda

Tuesday 9th of June 2020

Made this today and loved the fact that it was delicious and very quick and easy! I do have to admit it was a bit too spicy for me. Next time I will use less Jalepeno but the rest of the spice was right on point! My husband who is not vegan enjoyed it also! I used Tofutti (sp) cream cheese. Could see adding mushrooms and/or grilled seasoned Tofu to make it a little heartier. This will be a regular in my meal rotation! Wonderful!

Emily

Saturday 30th of May 2020

Very good. I used Violife cream cheese. I think next time I'll double the cream cheese. I used one small jalapeno, seeded and diced and the spice was perfect for me. Ialso took 2 cups of the finished chili and liquefied it in my blender and then added that back to the chili pot. It made the chili thicker and creamier.

Shelly

Sunday 4th of October 2020

Good idea! I’ll have to try the blender idea next time.

lizi

Friday 29th of May 2020

i made this tonight for dinner and it was great! i did add some carrots and celery, and cilantro. but it was such nice contrast to the dark and strong chipotle chili that we usually make. thank you!

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